Grilled Za'atar Chicken with Garlic Yoghurt

Gegrilltes Za'atar-Hähnchen mit Knoblauchjoghurt
The grilled chicken develops its full flavor thanks to the spicy yogurt marinade and becomes wonderfully tender. You can marinate the meat either for a few hours or even overnight. Pita bread and a cucumber and tomato salad go particularly well with this dish. If you want to replace the thighs with chicken breasts, that is also possible.


  • 6 garlic cloves, finely grated, pressed or chopped
  • 2 lemons, zest
  • 1 cup of yoghurt
  • ¼ cup chopped fresh sage or cilantro, plus additional sprigs for garnish
  • 3 tablespoons extra-virgin olive oil, plus more for serving
  • 1.5 tablespoons za'atar, plus more for serving
  • 1 tablespoon chopped fresh oregano or marjoram, plus additional sprigs for garnish
  • 1.5 teaspoons salt
  • ¼ teaspoon freshly ground black pepper
  • 1 kilo boneless, skinless chicken thighs


  1. In a large bowl or container, combine 5 grated garlic cloves, half the lemon zest, ⅓ cup yogurt, cilantro, oil, za'atar, oregano or marjoram, salt, and black pepper. Add the chicken and toss until well coated. Cover and refrigerate for at least 2 hours or overnight.
  2. Light the grill over medium heat. Remove the chicken from the bowl, shake off any excess marinade, and grill or broil on one side until charred in spots, 5 to 8 minutes. Flip the chicken and grill or broil for another 5 to 8 minutes, until just cooked through.
  3. While the chicken is cooking, place the remaining yogurt in a small bowl. Stir in the remaining grated garlic clove and lemon zest and season with salt and pepper. Halve one lemon and set aside for serving.
  4. To serve, arrange the chicken on a serving platter, drizzle with olive oil and sprinkle with a large amount of lemon zest. Garnish with coriander and sprigs of oregano or marjoram and serve with the yoghurt sauce.

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